Best 5 Chocolate Coffee Mousse Recipes

WHITE CHOCOLATE AND COFFEE MOUSSE

Steps:

• Melt the chocolate in a double boiler and set aside. Beat the yolks with the 2 tablespoons of sugar with an electric mixer at high speed until light and fluffy. Stream in the melted chocolate at low speed.
• Dissolve the gelatin in the warmed liquor and stream slowly, along with the coffee, into the chocolate mixture at low speed. Transfer the mixture into a stainless steel bowl and refrigerate until needed.
• In another mixing bowl, whip the egg whites and the remaining 1/4 cup sugar to a stiff meringue with an electric mixer. In a separate bowl whip the heavy cream until firm. Fold the meringue into the chocolate mixture, then fold in the whipped cream. Refrigerate for at least 1 hour before serving.

CHOCOLATE COFFEE MOUSSE CAKE

Steps:

• To make a crust, take 2 graham crackers and crunch them together with the butter.
• Distribute it evenly throughout a foil pan and bake for 5-10 minutes at 325 degrees.
• While the crust is baking, mix the coffee and chocolate chips in the blender.
• Take the whipped cream and mix it in with the coffee-chocolate chips mixture.
• Pour this on top of the crust.
• If you'd like you can put some more plain whipped cream on top.
• Add sprinkles to make it look pretty.
• ~Optional~ Refridgerate or freeze for about an hour to make the cake taste a little more like ice cream and so that it will be not mushy.

CHOCOLATE COFFEE MOUSSE

Steps:

• Melt chocolate over very low heat and let cool slightly.
• Combine sugar and water in a saucepan and bring to boil, stirring,until sugar is dissolved.
• Beat eggs on medium speed and gradually add chocolate into eggs; stir in liqueur and coffee granules.
• While beating at medium speed, slowly pour hot sugar syrup in a thin stream over egg mixture and beat until well blended.
• Fold in the whipped cream- takes some time to incorporate.
• Chill, covered, for at least two hours or overnight.
• Spoon into 4 parfait dishes.
• Add additional whipped cream (and toasted almonds if desired).

RUM COFFEE CHOCOLATE MOUSSE PIE

Steps:

• 1. To make the crust, generously butter a 9 inch glass pie plate. In a large bowl, stir together the cookie crumbs and the melted butter. (You can crush the cookies in a food processor or blender.) Using your fingertips, firmly and evenly press the mixture into the bottom and sides of the pie plate. Preparation Mousse Cook sugar and rum over very low heat until dissolved but not colored brown. Melt chocolate in double boiler. When chocolate is melted stir in 2 tbsp (30 ml) whipping cream. Add sugar and rum mixture and stir until smooth. When the mixture is cool but not chilled, fold in egg whites. Fold the combination very gently into 2 cups (475 ml) whipped cream. Chill in shervet glasses at least 2 hours before serving. Comments The recipe is from the 1964 Joy of Cooking by Irma S. Rombauer and Marion Rombauer Becker. Published by The Bobbs Merrill Co., Inc.

LC DECADENT CHOCOLATE CAKE WITH COFFEE MOUSSE

Steps:

• 1. In a glass bowl over simmering water (medium low heat), add broken up chocolate pieces and butter. Stir until melted.
• 2. Remove from heat. Add egg yolks one at a time and stir with a whisk until combined. Add a pinch of salt and stir.
• 3. In your mixing bowl, beat egg whites until thick. Slowly add Splenda and continue beating until stiff.
• 4. Add a portion of the egg whites into the chocolate mixture. Fold gently until combined.
• 5. Continue to add until incorporated and no egg whites are visible.
• 6. Spread the chocolate batter into an 8" round, greased springform pan. Bake at 350 degrees for 20-25 minutes until done. Remove and allow to cool.
• 7. For Mousse: In a saucepan add the egg yolks, vanilla with Splenda and stir with a whisk to combine until pale yellow.
• 8. Add 2/3 cup heavy whipping cream, cook over medium heat until hot and beginning to thicken. Add xanthan gum. Sprinkle over the top gently and stir with a whisk to combine.
• 9. When mixture is thick add instant coffee. Whisk to combine. Remove from heat and allow to cool.
• 10. In a small bowl add gelatin to 2 tbsp water. Set aside to bloom.
• 11. Place gelatin in a small saucepan over low heat and let gelatin dissolve.
• 12. Pour over pudding mixture and stir to combine.
• 13. In a mixing bowl, add 1 cup heavy whipping cream and beat until stiff.
• 14. Fold whipping cream into coffee pudding mixture until combined a portion at a time.
• 15. Spread whipping cream mixture (mousse) over cake. Refrigerate at least 4 hours before serving.
• 16. To serve: Run a warmed knife around dessert. Remove spring form pan and place on a dish. Sprinkle with cocoa powder and slice.
• 17. Enjoy!
• 18. Nutrition Info: calculated at caloriecount.com Calories 147 Calories from Fat 117 Total Fat 13.0g 20% Saturated Fat 8.0g 40% Cholesterol 86mg 29% Sodium 64mg 3% Potassium 55mg 2% Carbohydrates 5.7g 2% Dietary Fiber 0.3g 1% Sugars 4.7g Protein 2.3g